Breakfast banana bread
CSIRO Total Wellbeing Diet
Breakfast & Brunch
8 peopleServes
8
8
| Prep | 10 min | |
| Cook | 60 min | |
| Other | 10 min (Cooling) |
Other10 min (Cooling)
This bread is especially good lightly toasted. Freeze leftover slices, individually wrapped in plastic wrap, for up to 2 weeks
- Oil spray, 1 spray(s) (2-sec spray)
- Self-raising flour, wholemeal, 1¼ cup(s)
- Self-raising flour, white, ¾ cup(s)
- Artificial sweetener (aspartame), powder, ½ cup(s)
- Ground nutmeg, 1 teaspoon(s)
- Baking powder, 1 teaspoon(s)
- Milk, low-fat, ½ cup(s), or reduced-fat buttermilk
- Eggs, raw, 1 extra large egg(s), lightly beaten
- Vanilla essence, 1 teaspoon(s)
- Banana, 3 medium, ripe, mashed
- Walnuts, 4 tablespoon(s), chopped
Method
- Preheat the oven to 180°C. Spray a 21 cm × 9 cm loaf tin with cooking oil and line with baking paper.
- Combine the flours, sweetener, nutmeg and baking powder in a large bowl and mix well. In another bowl, whisk the buttermilk or milk, egg and vanilla together. Make a well in the dry ingredients and pour in the milk mixture. Stir in the mashed baanana and chopped nuts.
- Spoon the batter into the prepared tin and smooth the top. Bake for 55–60 minutes until lightly golden and a skewer inserted in the centre comes out clean. If the top is browning too much, cover with foil for the last 5 minutes of cooking.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Allow to cool to room temperature before slicing.
- Store in an airtight container for up to 3 days.
Nutrition facts per serve
Makes 8 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 2 |
| Vegetables | 0 |
| Fruit | 0.5 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.8 |
| Indulgences | 0 |
| Calories | 219 |
| Protein | 6.3 g |
| Total fat | 5 g |
| - Saturated fat | 0.8 g |
| Total carbohydrates | 34.6 g |
| - Total sugars | 6.8 g |
| Fibre | 4 g |
| Sodium | 569 mg |